Thick and Hearty Homestyle Chili Recipe

Chili is the perfect winter warm-up meal, right?! This is the best we have ever eaten. I know, everyone says that about their favorite recipe, but I swear this is the ONE.

Thick and hearty homestyle chili with green onion, cheese, and sour cream as a garnish in a white bowl.

It’s not a loose soup, it’s thick, chunky and loaded with rich flavor certain to please the entire family. It has kidney beans, pinto beans, chunks of ground beef, spices … it’s got it all!

This thick chili recipe is perfect for game day gatherings as well. A one-pot, easy meal that can easily feed a crowd.

If you’re looking for that hearty chili recipe, you’ve found it!

Check out our Tomato Basil Soup!

Thick And Hearty Homestyle Chili Video

How To Make An Awesome Thick Chili

Thick & Hearty Homestyle Chili - ground beef and onions cooked in a dutch oven

Seriously, there won’t be many steps in this post. One-pot (I use my large dutch oven) on medium-high heat, brown the ground beef and onions. add in the garlic and other spices.

Add the garlic, chili powder, dried mustard, crushed red pepper, cumin, oregano, salt, pepper and cook for another minute.

Thick & Hearty Homestyle Chili - beans, tomatoes, tomato paste, and chilis added to the dutch oven

Add the green chilis, diced tomatoes, tomato paste, kidney beans, pinto beans, and water. Simmer on low for at least 4 hours.

Thick & Hearty Homestyle Chili scooped in a ladle

This cooks for hours but it’s worth the wait, I swear! This homemade chili recipe will become your new favorite.

Thick & Hearty Homestyle Chili in a white bowl garnished with sour cream, shredded cheese, and diced green onions

Serve with your favorite toppings. Cheese, sour cream, diced onions or jalapenos.

Looking for another kind of chili? Take a look at our White Chicken Chili. We also have a very tasty vegetarian chili that rocks!

For dessert? Try our Monster Cookies! They are to die for!

Thick Homestyle Chili Recipe

Thick and hearty homestyle chili with green onion, cheese, and sour cream as a garnish in a white bowl.

Thick Homestyle Chili Recipe

Warm up this winter with a big bowl of the BEST thick, rich and hearty chili!
4.61 from 51 votes
Print Pin Rate
Course: chili, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 hours 15 minutes
Total Time: 4 hours 25 minutes
Servings: 8
Calories: 577kcal
Author: Don’t Sweat The Recipe


  • 2 lbs ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 teaspoon dried mustard
  • 1 teaspoon crushed red pepper (or more to taste)
  • 1 1/2 tablespoons cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4.5 oz green chilies, chopped (1 – 4.5oz can)
  • 28 oz diced tomatoes (1 – 28 oz can)
  • 6 oz tomato paste (1 – 6 oz can)
  • 4 cups water
  • 32 oz kidney beans, undrained (2 – 16 oz cans)
  • 16 oz pinto beans, drained (1 – 16 oz can)
  • Toppings of choice: shredded cheese onions, jalapenos, sour cream, etc.


  • Brown the ground beef and onion. Drain any excess fat, if desired.
    2 lbs ground beef, 1 large onion, chopped
  • Add the garlic, chili powder, dried mustard, crushed red pepper, cumin, oregano, salt, pepper and cook for another minute.
    2 cloves garlic, minced, 3 tablespoons chili powder, 1 teaspoon dried mustard, 1 teaspoon crushed red pepper, 1 1/2 tablespoons cumin, 1 tablespoon dried oregano, 2 teaspoons salt, 1/2 teaspoon black pepper
  • Add the remaining ingredients, and simmer on low for at least 4 hours.
    4.5 oz green chilies, chopped, 28 oz diced tomatoes, 6 oz tomato paste, 4 cups water, 32 oz kidney beans, undrained, 16 oz pinto beans, drained


Vegetarian – I make this chili vegetarian for our daughter and she loves it. I add an extra can or two of beans. Then when the cooking time is done I stir in vegetarian faux meat crumbles. It comes out almost just as thick.
Storing – Let the chili cool to room temperature, place it in an air-tight container, and refrigerate for up to 4 days.
Freezing – Let the chili cool to room temperature, place it in a freezer-safe air-tight container, and freeze for up to 3 months.


Calories: 577kcal | Carbohydrates: 54g | Protein: 37g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 954mg | Potassium: 1531mg | Fiber: 18g | Sugar: 7g | Vitamin A: 1429IU | Vitamin C: 19mg | Calcium: 156mg | Iron: 10mg

Share With Your Friends And Family!


  1. You know it’s good when a vegan requests it. I add chopped steak and 1 pound of burger, otherwise same as recipe. Yummy5 stars

  2. I was looking for a “standard issue” chili and found this recipe with great reviews. My go to the last few years has been Guy’s Dragon Breath Chili but wanted to go back to traditional this time. I made it this weekend. I followed the recipe 99%, just using one can of black beans instead of one kidney beans (because I prefer and all I had). I went with a touch more crushed red pepper also. I let it simmer for the full four hours, lid off, and it did cook down and thicken up nicely. Very good chili, hits all the boxes. I will keep this recipe handy for next time.

  3. I just made this for the first time one word “EXCELLENT” now because my family doesn’t eat red meat are used turkey and because of all the spices the taste was excellent thank you so much for this recipe it’s a definite keeper.

  4. I’ve got this on the pot now simmering. I hope it’s as good as it smells. 🙂

    I always try recipes exactly how it states and if necessary I tweak it the 2nd time I make it. I don’t think this one will need tweaking though. Thanks for creating an awesome one and sharing.5 stars

  5. Delicious! Followed this very closely but used a 7oz can of diced chiles because what am I going to do with the other bit? Ha! I also used the McCormick Mexican Style Hot Chili Powder and an extra half tablespoon of cumin (happy accident!). I forgot that I don’t love diced tomatoes so next time i’ll probably use whole and squish them up myself so they break down in the simmering process. I also probably used a tablespoon of garlic.. I don’t know really, it was quite a lot but I didn’t want to leave any random garlic cloves sitting around so I just tossed the whole lot in. I used no salt added beans and rinsed and drained them all but poured in all the liquid from the tomatoes. Stuck with the recommended 4c. of water. I also used probably 1/2 teaspoon of regular oregano and 1/2 teaspoon of mexican oregano because that’s what I had sitting around. In the future i’d probably do this again or go all mexican oregano as it lends to the other spices quite nicely. I had a small (like probably 1/4 teaspoon if that of coriander powder in a jar so I tossed that in as well just to get rid of the jar. Out of habit I also added in garlic powder and onion powder, probably 1/4t. each but they probably made no huge difference in the outcome if you skipped them.

    I reserved all the fat that cooked off my 80/20 ground beef and used some later to bloom my spice mixture in the fat… I do believe this was a huge game changer for me and i’ll definitely make this again!

    I was surprised to see the mustard powder in there but I had it in the spice pantry so I tossed it in.. I have no idea if it made a difference but it was so delicious I won’t dare change the spice recommendations!

      1. I can’t recommend using a crockpot. Cooking this low and slow for four hours is what helps develop the flavor and makes it thick not soupy.

    1. You do realize that you actually didn’t follow this recipe very closely and then provided like seven paragraphs of text to prove that contradiction? I’m glad you enjoyed the outcome, but this wasn’t a very constructive comment considering you made a completely different dish.

  6. It’s a great chili recipe. I subbed a pound of andouille sausage for one of the pounds of beef. Trying this recipe in my crockpot tonight. I’ll post results.

  7. I just finished making this… slow cooked for 4 hours and it is fantastic! Ice got a few go-to chili recipes, but I’m going to make this a new one for a while! Amazingly simple recipe, but the end result is superb!

  8. This recipe is identical to the one I’ve used for decades, other than I add some Sweet Red Bell pepper, a couple of Jalapenos and an ounce of Dark chocolate.5 stars

      1. I freeze this often in 1 serving bags and lay flat to freeze solid to make space saving in the freezer a little easier. It reheats beautifully and is maybe even more delicious the second time around.5 stars

  9. I made this for a chili picnic at my church. I had never made chili before. At first, I thought it was going to be a contest, but it turned out to just be like a potluck only with numerous pots of chili. Anyways, I made a big pot of it and took it to the potluck. One guy from church went to each chili and tasted it like he was judging all of them. He came and found me at the end of it all and told me my chili had won! So this recipe is an unofficial winner of a NOT chili contest-church picnic.

    Also, it was very tasty and I will be making it again. Thanks for the recipe!

  10. So I keep going back to this recipe.. it has tons of flavor.. for those who don’t like the salt remove it.. for the keto lovers cut back on the beans.. I love putting the sour cream cheese and green onions in a bowl.. I have even added more spice ..j always add more bec I try to cut back in the salt.. favorite recipe

  11. OMG, for many, many, years, I’ve been looking for a chili recipe like this!! It is awesome🤗! I saw it this a.m. and made it for dinner.

    To the lady that couldn’t use the beans and wanted a suggestion for something to replace them that would thicken the chili up, how about a little pasta substitute?

  12. Making for the third time this winter. I make like the recipe but I substitute 1# ground chicken for one of the 1# beef. Then I put all the ingredients in my slow cooker for 7 hours. Oh. So. Good!5 stars

  13. I made this and my husband said it was to salty for his taste. Otherwise he said it was very good. Will make this again but will omit the salt.4 stars

  14. Perfect recipe! It was excellent! My husband has a very sensitive stomach and loved it. Its my new go to! As cold weather is here to stay a spell, I will surely be making this again.5 stars

  15. Great Recipe. Substituted the kidney beans because I’m not a fan. I used chili beans instead along with the pinto and all the other ingredients. Also helps cut down on the cook time. My family ate the whole pot up. Thanks for the recipe it’s my new fav!!5 stars

    1. That’s awesome, Rhonda. Here it’s still over 90 degrees. I KNOW it’s Fall, but geez, can we get some 80’s?! Hope you enjoy the chili! 🙂

  16. I have made this recipe twice now! It is amazing! At first I thought it would be to much seasoning…boy was I wrong, ?yum ?5 stars

    1. Daniela, you probably could but it will not be as thick as if made on the stove top. Maybe removing the lid of the crockpot for at least an hour would help.

    1. Karen, I’ve never made this chili without beans. The only suggestion I can give you if you want it thick is to cut down on the liquids and maybe add more meat.

    2. I’ve made this before on the stove and it was great!! This morning I forgot to take anything out for dinner and chili really sounded good, so I decided to try this in my instant pot. Thawed the hamburger in the microwave first then added ingredients exactly as you posted. I did cut down the water amount a little so I hope that wasn’t a mistake. Hopefully it turns out!! I’ll let you know!!5 stars

  17. Now that it is slowly starting to cool off down here in the South, I can’t wait to try a few new chili recipes. WIll definitely be giving this one a try5 stars

    1. Amazing recipe, best chili I’ve had. I did add extra beef and no water but put it all in the crock pot for 2 hours on high and it was the boom5 stars

Leave a Reply

Your email address will not be published. Required fields are marked *